Honeycomb bars from Baked - New Frontiers in Baking (page 126) by Matt Lewis and Renato Poliafito

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kinhawaii on July 05, 2021

    Very yummy- these are very similar to the ones I have made for years from an old Sunset Magazine recipe for Florentine bars- but with more cream. I like a crunchier base so cooked it until pale brown & forgot to cover it with parchment & weights but mine didn’t puff up. I also substituted some dried cherries with raisins.

  • bching on February 08, 2021

    Just so good. Probably due to the 10 ounces of cream!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.